SRJC Course Outlines

8/9/2022 1:26:23 AMCUL 221.45 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.45Title:  ENTREES-SOUTHWEST  
Full Title:  American Regional Cuisine-Southwest
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total Student Learning Hours: 26.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.45

Catalog Description:
Untitled document
Professional chefs present theory, demonstrate techniques, supervise production and critique student production of a variety of foods.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic instruction in the cuisine and foods of the American Southwest. Professional Chef presents theory, demonstrates technique, and supervises production of a variety of recipes using foods of the Southwest.
(Grade or P/NP)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
Untitled document
The students will be able to:
1)  understand the historical backgroud that has influenced the cuisine's
   of the Southwest;
2)  recognize and use ingredients from cultures that have had a strong
   influence on Southwestern cuisine, such as: Mexico, Central America,
   and Native Americans;
3)  examine new combinations of colors, flavors, and textures in menu
   items;
4)  prepare a variety of dishes utilizing special cooking techniques
   typical of the region; and,
5)  practice appropriate plate presentations and garnishes for each dish
   prepared.

Topics and Scope
Untitled document
History of Southwestern Regional Cooking.
Cultural influences on the foods of the Southwest.
Color, flavor, and texture combinations.
Preparation, presentation and garnishing of foods of the Southwest.

Assignments:
Untitled document
The students will complete lab assignments and will be evaluated by Chef/
Instructor.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 25%
Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%
ATTENDANCE AND PARTICIPATION.


Representative Textbooks and Materials:
Untitled document
None - handouts are used.

Print PDF